Issue |
Title |
Vol 16, No 2 (2023): Agustus |
Physicochemical, Microbiological and Organoleptic Characteristics of Rosella Water Kefir with Sucrose Sweetener |
Abstract
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Heni Rizqiati, Nurwantoro Nurwantoro, Adelia Maharani Bramadita |
Vol 3, No 2 (2010) |
POLA PERTUMBUHAN BAKTERI ASAM LAKTAT SELAMA FERMENTASI SUSU KEDELAI |
Abstract
PDF
|
Darimiyya Hidayati |
Vol 11, No 2 (2018): Agustus |
POTENSI ANTIOKSIDAN PADA BUAH LOKAL PAPUA |
Abstract
PDF
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Inna Martha Rumainum, Veronica Tuhumena |
Vol 2, No 2 (2009) |
POTENSI ASAP CAIR TEMPURUNG KELAPA SEBAGAI ALTERNATIF PENGGANTI HIDROGEN PEROKSIDA (H 2 O ) DALAMPENGAWETAN IKAN TONGKOL (Euthynnus affinis) 2 |
Abstract
PDF
|
Nur Her Riyadi Parnanto, Rohula Utami |
Vol 14, No 2 (2021): Agustus |
POTENSI BUAH MANGROVE SEBAGAI SUMBER PANGAN ALTERNATIF |
Abstract
PDF (Bahasa Indonesia)
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Indah Rosulva, Purwiyatno Hariyadi, Slamet Budijanto, Azis Boing Sitanggang |
Vol 15, No 1 (2022): Februari |
POTENSI EKSTRAK KAYU SECANG (Caesalpinia sappan L.) SEBAGAI PEWARNA ALAMI PADA SELAI PALA (Myristica fragrans H.) |
Abstract
PDF (Bahasa Indonesia)
|
Eka Wahyu Irawan, Sophia Grace Sipahelut, Meitycorfrida Mailoa |
Vol 4, No 2 (2011) |
PREDIKSI UMUR SIMPAN TEPUNG JAGUNG (Zea mays L.) INSTAN DI DALAM KEMASAN PLASTIK |
Abstract
PDF
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Bambang Sigit Amanto, Windi Atmaka, Dian Rachmawanti Affandi |
Vol 14, No 2 (2021): Agustus |
PRODUCT DEVELOPMENT OF GUDE BEAN STREUSSEL BREAD (Cajanus cajan) ENRICHED WITH POTASSIUM FOR PEOPLE WITH HYPERTENSION |
Abstract
PDF (Bahasa Indonesia)
|
Isna Nur Fitriana, Nani Ratnaningsih, Badraningsih Lastariwati |
Vol 5, No 1 (2012) |
PRODUKSI BIR PLETOK KAYA ANTIOKSIDAN |
Abstract
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Dwi Ishartani, Kawiji Kawiji, Lia Umi Khasanah |
Vol 15, No 2 (2022): Agustus |
PROTEIN CONTENT AND COLOR OF GREEN MACROALGAE Ulva lactuca (L.) ON SOAKING TIME AND DRYING METHOD |
Abstract
PDF (Bahasa Indonesia)
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Ardiba Rakhmi Sefrienda, Hilda Novianty, Jasmadi Jasmadi, Indyaswan Tegar Suryaningtyas, Crescentiana Dewi Poeloengasih, Bayu Kumayanjati, Sandi Permadi, Dwi Eny Djoko Setyono |
Vol 2, No 2 (2009) |
SIFAT FISIK, KIMIA, DAN ORGANOLEPTIK PADA PEMBUATAN DODOL YANG DISUBSTITUSI DENGAN WORTEL (Daucus carota, Linn) Basito 1 |
Abstract
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|
Basito Basito |
Vol 4, No 1 (2011) |
SIFAT FISIK, KIMIA, DAN ORGANOLEPTIK PADA PEMBUATAN DODOL YANG DISUBSTITUSI DENGAN WORTEL (Daucus carota, Linn) |
Abstract
PDF
|
Basito Basito |
Vol 2, No 2 (2009) |
SIFAT SENSORIS GEPLAK ROSELA (Hibiscus sabdariffa) |
Abstract
PDF
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Yustina Wuri Wulandari, Indrias Tri Purwanti, Akhmad Mustofa |
Vol 6, No 2 (2013) |
STABILITAS pH DAN SUHU DAN BERAT MOLEKUL PEKTIN HIDROLASE EKSTRASELULER BAKTERI PEKTINOLITIK DALAM KLARIFIKASI JUS JERUK |
Abstract
PDF
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Esti Widowati, Harijono Harijono, Aji Sutrisno |
Vol 16, No 1 (2023): Februari |
Structure, Amylograph, and Digestibility Properties of Adlay (Coix lacryma-jobi L) Seed Starch |
Abstract
PDF (Bahasa Indonesia)
|
Siti masithah Fiqtinovri, Didi Adriansyah, Risnafaty . |
Vol 7, No 2 (2014) |
STUDI AKTIVITAS ANTIOKSIDAN CUKA BERBASIS BUAH ANGGUR BALI (Vitis vinifera) UTUH DAN TANPA KULIT |
Abstract
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|
Elok Zubaidah, Christina Veronica |
Vol 10, No 2 (2017) |
STUDI KARAKTERISTIK FISIK DAN MEKANIK EDIBLE FILM PATI UBI JALAR UNGU DENGAN PENAMBAHAN KITOSAN |
Abstract
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Dhita Ekariski, Basito Basito, Bara Yudhistira |
Vol 16, No 1 (2023): Februari |
Study of Fibrinolytic Enzymes on Microorganisms of Fermented Food From Asia: Review |
Abstract
PDF (Bahasa Indonesia)
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Fathma Syahbanu, Setyaning Pawestri |
Vol 14, No 1 (2021): Februari |
THE ADDITION OF TILAPIA BONE NANOCALCIUM (Oreochromis niloticus) TO THE PHYSICO-CHEMICAL CHARACTERISTIC OF SHRIMP CRACKERS |
Abstract
PDF
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Muhammad Ali Fatoni, Sumardianto Sumardianto, Lukita Purnamayati |
Vol 14, No 1 (2021): Februari |
THE EFFECT OF MICROORGANISM, RAW MATERIALS, AND INCUBATION TIME ON THE CHARACTERISTIC OF NATA: A REVIEW |
Abstract
PDF
|
Sherly Novia Yuana Putri, Wahyu Fajri Syaharani, Cindy Virgiani Budi Utami, Dyah Retno Safitri, Zahra Nur Arum, Zulfa Shafira Prihastari, Anjar Ruspita Sari |
Vol 15, No 2 (2022): Agustus |
THE EFFECT OF SORGHUM FLOUR SUBSTITUTION ON THE CHEMICAL, PHYSICAL, AND ORGANOLEPTIC CHARACTERISTICS OF COOKIES WITH AVOCADO AS FAT SUBSTITUTE |
Abstract
PDF (Bahasa Indonesia)
|
An-Nida Syifahaque, Siswanti Siswanti, Windi Atmaka |
Vol 15, No 2 (2022): Agustus |
THE EFFECT OF TRIGONA HONEY CONCENTRATION ON MICROBIAL, CHEMICAL, AND SENSORY QUALITY OF PURPLE SWEET POTATO JUICE YOGHURT |
Abstract
PDF (Bahasa Indonesia)
|
Riyadhotul Qibtiyah, Baiq Rien Handayani, Mutia Devi Ariyana |
Vol 16, No 2 (2023): Agustus |
The Effect of Variation of Types of Microbial Starters on The Physical Characteristics of Modified Cassava Flour (Mocaf) Rich in Beta-Carotene |
Abstract
PDF
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Habib Ra'uf Alfansuri, Rois Fatoni, Ahmad Fathoni, R. Haryo Bimo Setiarto, Ema Damayanti |
Vol 14, No 2 (2021): Agustus |
THE POTENTIAL OF CINNAMON (Cinnamomum burmannii) AS ANTIMICROBIAL AGENT IN BREAD FRUITS (Artocarpus communis) STARCH EDIBLE FILM |
Abstract
PDF (Bahasa Indonesia)
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Merkuria Karyantina, Nanik Suhartatik, Fajar Eko Prastomo |
Vol 15, No 2 (2022): Agustus |
THE PROTEIN PROFILE OF SARDINELLA LEMURU WITH OVEN, DRYING RACK, AND DIRECT SUN DRIED METHOD BASED ON SDS PAGE |
Abstract
PDF (Bahasa Indonesia)
|
Ni Made Ayu Suardani Singapurwa, I Putu Candra, A.A. Made Semariyani |
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